akikoda3
Mutsu Hachisen V1116, wine yeast brewed
Rating 4.4
Rice: Koji: Hanafukiyuki, Kake: Reimei, Polishing ratio: Koji: 55%, Kake: 60%, Alcohol level: 13%, Sake meter: -18, Acidity: 3.2
V1116 yeast is a wine yeast native to Denmark. Widely used in the production of white wine, it is known for its high alcohol resistance and complex aroma. In winemaking, it is valued for its fresh, fruity flavor and clean, mineral taste. The application of this yeast in sake production has resulted in a complexity of aroma and wine-like depth of flavor not found in traditional sake.
It is not only sweet and sour, but also has bitterness and astringency behind it, giving it depth. It has a good body and can be easily matched with white wine as a food wine. It is low in alcohol and easy to drink.
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